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LIMONCELLO RICOTTA ALMOND CAKE Recipe

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This recipe for LIMONCELLO RICOTTA ALMOND CAKE is from The Rapuano Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(AND GLUTEN-FREE TOO!)
1 stick unsalted butter, softened
1⅓ cups sugar
1 cup full-fat ricotta
1 teaspoon vanilla
Zest from 1 organic lemon
3 eggs, room temperature, separated
3 tablespoons limoncello
2½ cups almond flour
1 teaspoon baking powder
⅓ cup sliced almonds
Powdered sugar, for dusting
Directions:
Directions:
INSTRUCTIONS
Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.
Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.
Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour and baking powder and beat to combine.
In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don't worry if white streaks remain - they will disappear once in the oven.)
Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet slightly springy to the touch.
Allow to cool completely. (It will fall slightly.) Dust with the powdered sugar and serve!
Number Of Servings:
Number Of Servings:
Serves: 6-8
Personal Notes:
Personal Notes:
Author: Michele Becci

 

 

 

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